Grilled Aubergine Salad
In this flavorful dish, smoky grilled aubergines are transformed into a delicious and satisfying salad bursting with vibrant colors and fresh Mediterranean flavors. The creamy aubergine flesh is mixed with a delightful combination of chickpeas, dates, peppers, and aromatic herbs, all tossed in a zesty olive oil and lemon dressing. Topped with feta, almonds, and crunchy croûtons, this salad is a perfect balance of textures and flavors, making it a wonderful addition to any meal.
— Constant Cookbook
Ingredients
- 3 medium aubergines
- 4 tbsp extra virgin olive oil
- ½ lemon
- 10g/¼oz salt
- 8g ground black pepper
- pinch sugar
- 80g/3oz drained cooked or tinned chickpeas
- 10 dates
- 1 red pepper
- small bunch mint
- small bunch coriander
- , to taste, finely chopped chilli
- 1 garlic
- 40g/1½oz feta
- handful flaked almonds
- , for drizzling balsamic vinegar
- , to serve croûtons
Instructions
- Prick the aubergines to allow moisture to escape while cooking.
- On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle.
- On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl.
- Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.
- Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking.
- Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper.
- Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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